Balkan Vegetable Stew

This is the kind of stew that feeds a crowd without breaking a sweat.

Toss a mountain of vegetables into a casserole, pour over a garlic-thyme broth, and let the oven do all the heavy lifting.

Eggplant, cabbage, cauliflower, green beans, carrots, zucchini, and bell pepper all mingle together until tender and soaked through with flavor.

The real surprise is the toasted walnut sauce on the side. It adds a nutty richness that ties the whole bowl together.

Serve it hot in winter or chilled on a warm evening.

Variations

• Swap the walnut sauce for a yogurt-garlic sauce (tarator) for a tangier Balkan finish.
• Add chickpeas or white beans for extra protein and a more filling main course.
• Toss in a handful of fresh dill or parsley right before serving for brightness.

Pro Tips

• Shred the cabbage coarsely so it holds its texture through baking. Thin shreds will turn to mush.
• Don’t peel the eggplant. The skin holds the cubes together and adds color to the stew.
• This stew tastes even better the next day after the vegetables absorb all that herbed broth overnight.